9 Reviews of Crusty Baked Chicken

From: Lorac

On Jun 13, 2004

Excellent! Moist tender chicken inside - deliciously seasoned crust outside. I made the recipe as directed using 3 large bone in half chicken breasts. There are enough ingredients for 4. I plan to keep a stock of instant potatoes in the cupboard from now on - just for this fantastic recipe! Thank you Baby Kato - goes into my "book of special tricks" !

From: myangelhayden

On Sep 13, 2004

This was excellent, juicy chicken! The only problem I encountered was the chicken sticking when I turned it and some of the coating coming off, next time I am going to use the reynolds release foil on my pan. The potato flakes make this extra crunchy and awesome!

From: Deely

On Apr 28, 2009

OMG this was good! I didn't have potato flakes so I subbed lightly crushed panko. This is the best oven fried chicken I've made. It was moist, crispy and flavorful. This is now my go to baked chicken recipe. Thank you so much for posting!

From: evelyn/athens

On Feb 13, 2007

This was great, resulting in very most and flavourful chicken (I used breasts only). Instead of garlic salt, I used two very finely-minced cloves. Followed the rest of the recipe as posted. What a great reason to have potato flakes on hand for (I have never used them before, but will always have some around from now on). The crust did not taste especially potato-y. Just crisp, garlicky, with a nice bit of spice to it. Did I mention my kids loved this??? Next time, I will cut the chicken into 'nuggets' and coat with this mixture. Definitely 5 stars and going into the keeper file.

From: Hill Family

On Feb 16, 2007

Really good!! I cut up 2 chicken breasts and wedged the pieces in a 8x8 inch pan. Baked for 40 min at 400 degrees never having to turn them. DH wants to try the crust on chukar and pheasant. Thanks!!

From: Chef #455163 Nurse Joanie

On Apr 5, 2009

great, great, great. wonderfuly moist and tender and seasoned crust. Better then KFC. Nurse Joanie ;0)

From: happynana

On Mar 2, 2009

I made as directed but using large boneless chicken breasts. I cooked 45 minutes without turning. Meat was very juicy and tender. I think next time I would add fresh garlic and 1/4 teaspoon of red pepper flakes. Thanks Baby Kato for a great recipe. Made for Aussie Swap #26.

From: Phoenix 0880

On Mar 3, 2009

From: Gerry

On Oct 1, 2009

Oh my dear 'Seasoned Chef' this is a ten! Makes for a wonderfully delicious moist crispy chicken and sooo easy to make.Can't wait to serve this one to family and friends. Went with a green salad as you suggested and served with a rustic loaf of bread made using French Tart's Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread. Amazing how crunchy this oven chicken is. Definitely one of those recipes you keep close at hand!